Abstract
AbstractThe aim of the present study was to investigate the effect of heating time and oxygen availability on lipid oxidation during chill storage, using different step indicators, in a meat emulsion model.Lipid oxidation was measured by conjugated dienes, hydroperoxides and 2‐thiobarbituric acid reactive substances formation on raw and cooked meat emulsion at 80 °C in different oxygen availability bags, at 0 °C during 35 d.The results obtained showed that heat treatment and oxygen availability affected conjugated dienes, hydroperoxides and 2‐thiobarbituric acid reactive substances formation during chill storage. Besides cooked meat emulsion did not have a similar behaviour to that of raw samples.Thus, is very important to follow primary and secondary products of oxidative deterioration to understand the effect of heat treatment and oxygen availability overall lipid oxidation process in meat emulsion.
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